Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, thinly sliced
  • 1 tbsp (15ml) coconut oil
  • 1 medium (110g) yellow onion, thinly sliced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 3 tbsp (45g) Thai red curry paste
  • 1 can (13.5 oz / 400ml) light coconut milk
  • 1 tbsp (15ml) fish sauce
  • 1 tsp (5ml) honey
  • 1 tbsp (15ml) fresh lime juice
  • 1 red bell pepper (120g), sliced into strips
  • 1 cup (60g) snap peas
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 tsp (2g) red chili flakes

Instructions:

  1. Heat coconut oil in the wok over medium-high heat.
  2. Add the sliced onion and sauté for 3–4 minutes until translucent.
  3. Stir in the garlic and ginger, cooking for 60 seconds until the aroma is pungent and fragrant.
  4. Add the red curry paste. Stir-fry for 2 minutes, pressing the paste into the oil, until it turns a deep, concentrated red and smells toasted.
  5. Pour in the coconut milk and stir vigorously to incorporate the paste.
  6. Stir in the fish sauce and honey. Bring the mixture to a gentle simmer.
  7. Add the sliced chicken breast. Simmer for 5–7 minutes, stirring occasionally, until the chicken is opaque and just cooked through.
  8. Stir in the red bell pepper and snap peas. Cook for 2–3 minutes until the vegetables are tender-crisp.
  9. Remove from heat, stir in the fresh lime juice, and garnish with chopped cilantro and red chili flakes.